Roasted Leg of Lamb with Potato, Eggplant and Tomato Tian

Ingredients

• 1 ½ lb. tomatoes, cut crosswise into ¼ inch-thick slices
• 1 lb. white onions, thinly sliced
• 1 lb. eggplant, cut crosswise into ¼ inch-thick slices
• 4 large garlic cloves, chopped
• 2 tsp. fresh thyme, chopped
• 2 tsp. fresh oregano, chopped
• 2 lbs. boiling potatoes, 1/8-inch-thick slices
• 1 tsp. Kosher salt
• Fresh ground black pepper
• 6 -7lb. leg of lamb (aitchbone removed)
• 3 large garlic cloves, thinly sliced
• Fresh rosemary, chopped
• Fresh thyme, chopped
• 1 tsp. herbs de Provence, crumbled
• ¼ cup lemon juice
• Olive oil
• Salt
• pepper